Cherry Tomato Salad with Walnut-Tarragon Dressing

3 Reviews
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6 servings (serving size: 1/2 cup)
By Caroline Markunas, New York, New York
June 2007
RECIPE BY Cooking Light

"I use walnut oil to bring a subtle nutty flavor and depth to vinaigrette. In France, where I lived and studied for three years, I bought it from a local artisan who had a stand in our neighborhood market." --Caroline Markunas, New York

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons toasted walnut oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 cups halved cherry tomatoes (about 1 1/2 pounds)
  • 1 1/2 tablespoons finely chopped walnuts, toasted
  • 1 1/2 teaspoons chopped fresh tarragon

Nutritional Information

  • Calories 53
  • Caloriesfromfat 54%
  • Fat 3.2g
  • Satfat 0.3g
  • Monofat 0.6g
  • Polyfat 2.2g
  • Protein 1.5g
  • Carbohydrate 5.9g
  • Fiber 1.5g
  • Cholesterol 0.0mg
  • Iron 0.5mg
  • Sodium 168mg
  • Calcium 18mg

How to Make It

Combine first 5 ingredients in a large bowl, stirring with a whisk. Add cherry tomatoes, chopped walnuts, and fresh tarragon, tossing to coat.

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Ratings & Reviews

kdwisni's Review

8stringfan
July 07, 2010
Unbelievable! Served it to guests, adding some fresh chopped "burpless" cucumbers that I had on hand. The flavor blend in the dressing is perfect! It's got a little bite without being spicy in the sense of HOT!

GayleR's Review

kdwisni
August 28, 2009
I made this recipe to take to a pot-luck tomorrow. Easy to make and very pretty, and a great way to use up garden cherry tomatoes. I'm not sure I like the tarragon flavor very much, though.

8stringfan's Review

GayleR
August 09, 2009
This is about as perfect a way to use cherry tomatoes as I can imagine. It keeps wonderfully, is cheap, and is easy to prepare. Furthermore, it goes with a number of dishes.